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dOUGH - PIZZA dOUGH BREAd NAME Pizza dough
SETTING dough-Pasta
PAddLE Collapsible
INGREdIENTS
Water 200ml
Olive oil 1 tablespoon
Salt 1 teaspoon
Bread flour 375g/ 2½ cups
Tandaco yeast 1¾ teaspoons
Suggested toppings
Tomato paste, mushrooms, capsicums, onions, tomatoes, capers,
pineapple pieces, olives, herbs, salami, ham, anchovies, sardines,
cheese (i.e. grated mozzarella, Parmesan).
Tomato paste, mushrooms, capsicums, onions, tomatoes, capers,
pineapple pieces, olives, herbs, salami, ham, anchovies, sardines,
cheese (i.e. grated mozzarella, Parmesan).
Handshaping procedure
1. Roll dough on a lightly floured surface into a 25cm round for a thick
based pizza or into 2 × 20cm rounds for a thinner based pizza.
2. Place onto a lightly greased baking tray. Spread or sprinkle pizza with
selected toppings.
3. Bake in a preheated oven at 200°C for 12-15 minutes or until base is
cooked and topping heated through.
BREAd NAME Focaccia
SETTING dough-Pasta
PAddLE Collapsible
INGREdIENTS
Water 250ml
Olive oil 2 tablespoons
Salt 1 teaspoon
Sugar 2 teaspoons
Bread flour 450g/ 3 cups
Tandaco yeast 2¼ teaspoons
TOPPING
Olive oil ¼ cup
Rock salt ¼ cup
Black olives, sliced ⅔ cup
Handshaping procedure
For a thick Focaccia
1. Press dough into a lightly greased 19cm × 29cm lamington pan.
2. Cover loosely with lightly greased plastic wrap and stand in a warm
area for 30 minutes or until doubled in size.
3. Remove plastic wrap, brush dough with olive oil and sprinkle with
rock salt and olives.
4. Bake in a preheated oven at 200°C for 30-35 minutes or until golden
brown.
For a thin Focaccia
5. Roll dough on a lightly greased baking tray until 2cm thick. Prepare
as for a thick Focaccia.